Hong Kong restaurant management firm Bistrochat raises $1M in a funding led by SOSV

Bistrochat, a Hong Kong-based company providing software to restaurants to manage bookings and loyalty, announced Friday it has raised $1 million in a funding led by SOSV.

The funding will be used to expand the commercial footprint and further develop the software to keep its innovative edge, Bistrochat said in a statement.

“We launched the software in Hong Kong and are excited about the rapid expansion we have had. This funding round is to accommodate the high demand by restaurant clients, which are eager to welcome customers back after the long hiatus,” said Bistrochat Chief Executive Officer Hacene Taibi.

Bistrochat was founded by Hacene Taibi, Alexandre Sonier (Chief Operating Officer) and Xavier Besnault (Chief Technology Officer). It helps restaurants consolidate bookings, loyalty and guests data from multiple apps into one Table Management System (TMS), allowing staff to view all bookings in one location.

Born in Hong Kong, which constantly sets the standards for the global food and beverage industry, Bistrochat has heralded a new era of tech adoption for the traditional hospitality industry.

“Unlike other restaurant management systems, Bistrochat stands out thanks to its sophisticated treatment of VIPs and its superior NLP capabilities, which are key for customer satisfaction and loyalty. Hacene Taibi and the team convinced us with their track record for exiting successful startups and restaurants—we’re thrilled to see the company scaling new heights just as the world is excited to return to restaurants,” said William Bao Bean, General Partner at SOSV.

According to the statement, Bistrochat software consolidates guests’ data from every source: staff entries, all booking channels and loyalty channels. It connects the data from the point of sale (POS) so all data can be viewed in one place. It also gives one complete picture about the guest, such as allergies or previously ordered menu items, to the staff so they serve them better. Restaurants can look at complete statistics for the whole venue or each patron.

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